Contrary to what many people think, buckwheat is not a cereal grain & it’s not related to wheat either. Buckwheat is a gluten-free seed which like quinoa, contains all of the 9 essential amino acids, making it a complete protein. Buckwheat is a good source of magnesium, iron, manganese, phosphorous & copper & contains important anti-oxidants, such as; quercetin, rutin & D-chiro-inositol. Raw buckwheat groats milk has a delicate, grassy sort of taste to it, whereas toasted buckwheat groats, AKA 'kasha', has a delicious, nutty flavour to it. Recipe:
½ cup raw buckwheat groats (sprouted or toasted)
2 cups water
pinch Himalayan salt
¼ teaspoon vanilla extract powder
1 Medjool date
Blend the sprouted or toasted buckwheat groats with 2 cups of pure water in a high-powered blender for 1-2 minutes.
Strain through a nut milk bag or a large piece of cheesecloth.
Squeeze as much of the milk as possible through the cloth.
Store in an airtight bottle in the fridge.
Consume within 2-3 days.
How to sprout:
Soak the buckwheat groats overnight or for 6-8 hours.
Rinse the groats & throw away the soaking water.
Sprout the buckwheat groats for 12 hours.
How to toast: Toast the raw buckwheat groats for 8-10 minutes at 175°C (350°F) Alternatively, use kasha, which is buckwheat that has been toasted.
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